Archive for the ‘New Trends’ Category
Yamazaki Home is a 100-year-old Japanese company that offers contemporary home goods for any decor. After nearly five years of looking for it, they have something I really needed.
Hi again, Dear Readers:
No, this isn’t a post from the draft folder–I’ve still got a few in there for you that are, shall we say, “evergreen.” In other words, I can flesh them out and publish them anytime.
Today’s post is about a company I only recently discovered and want to tell you about. Because you or someone you know just might need something. And no, this is not a sponsored post, but the Amazon affiliate links are mine, since you can also buy the products there.
Let’s dive in.
Watermelon Season
It’s the time of year for watermelon! No, it’s not keto–but it sure is tasty. Watermelons are loved throughout the world and especially in the southern US. They’re grown down here, actually, so you understand why. You can buy watermelons grown in Louisiana all over the place. But occasionally, we also get them from Texas, and even Mississippi.
One of BF’s local car-guy friends has decided to start growing watermelons. He leased some land in Washington Parish and got BF out there with him one day to start tilling and planting seeds. They used equipment, not working it by hand. I’ve not been there myself, but BF did text some pictures from there. It was a bigger operation than our failed gardening attempt last year that included watermelons. That garden was for our own personal use, not for sale. The deer and the raccoons had a field day taking out the corn and some other plants.
The friend, along with his 16-year-old stepdaughter and occasionally one of her friends have been standing on the side of the road selling them. They usually sell out, although this past weekend saw three of them delivered to the Casa de Rurale.
This is one of the three “genuine” watermelons from Washington Parish. Didn’t realize he needed to put stickers on them, but that’s OK.
As watermelon is, they are sweet, tasty, and full of seeds. So I did what I would normally do–cut the watermelon into chunks, and add the seeds into a bowl, then spread them out into the garden plot. Now it’s just wait-and-see. We could have watermelons for Thanksgiving!
Roasted Watermelon
Ok, I’m just going to go ahead and admit that this was an unintentional and all-around bad idea.
The other day I was making dinner and thought that I would be using the small oven on the left-hand side of BF’s avocado green stove, and turned it on. When I realized that it would be too small, I turned on the big oven. To 400 degrees, no less. Unfortunately, I forgot to turn off the small oven.
Because the kitchen in the Casa de Rurale is a bit small, I had the watermelons on the stove while I cooked dinner. One of them was sitting on the back burner that’s above the small oven that is also an exhaust pipe for the small oven.
I kept smelling something but I wasn’t sure what it was. BF had the same thought–what’s that smell? Heading into the kitchen, he found the source:
Ooops.
So, other than being in the blog, this hot mess is our little secret. Fortunately, the guy doesn’t read the blog.
I left it alone for a while, and then cut it open to see what happened:
Looks ok, right?
A closer inspection shows that it really did get badly singed:
What did it taste like? Well, watermelon, but not a very good one. So it was Watermelon Night at The Possum Palace.
Not doing that again.
The Stove-side Shelf
Longtime readers may remember this shelf that I put up in the condo’s kitchen at El Dorado Trace:
The condiment shelf, which was by the stove for many years. Handy little item when you’re cooking and don’t want to stop to head for the pantry.
This little shelf is from IKEA, and they still sell a similar version, plus this new version. I remember it as about $5 at the time. First, I lacquered it. When I put this up next to the stove, I felt like I had the greatest kitchen invention ever.
Then I moved to the Casa de Rurale.
Working In His Kitchen
It took a while, but I managed to do some organization in BF’s kitchen (as well as the rest of the house.) Unfortunately, many things were broken during the move or after I arrived, like that perfect little bottle for olive oil. That’s what happens during a move, of course.
One thing I planned to do was put that little shelf back up, but there is a refrigerator, not a wall, sitting next to the stove. I had two choices: put magnets on the back of the wooden IKEA shelf, or drill into the refrigerator. The first option seemed the best idea.
But of course, that didn’t work–the industrial-strength magnets I glued onto the back of the shelf just didn’t work at all. Even though I deployed Gorilla Glue–the bolt-it-together polyurethane stuff–it still wouldn’t stay on the fridge, much less hold anything. The olive oil bottle, salt, pepper, and seasoning bottles sat inconveniently on the other side of the kitchen for over 4 years, with the shelf packed away somewhere.
Then I was on Instagram one day and saw something that altered the dynamic.
Yamazaki Home
I start seeing these new things in my Instagram feed. They were sleek, simple, and very functional. Then the company posted this on May 18th:
OMG!!!
Finally!! The solution!
It’s Called “The Plate”
Unlike IKEA’s very Swedish names, this shelf comes with a simpler name–and a 3.5-pound magnet, too. I signed up for the company’s emails, and in short order, there was a sale. So of course it moved from the “one-day” list to the “I’m ordering it right now” list.
My solution!
It only took a few days to arrive, and in true Japanese fashion, it was efficiently and well packed.
Oh, boy!! It’s here!
A simple but very useful item:
So simple.
One thing I needed to do is get a smaller bottle for the stovetop olive oil supply. Yes, I do have to refill it more often, but the bigger bottle I’ve used since I moved here would likely be too heavy once it’s full. Once I got the smaller bottle a few days later, filled it, and topped it with a spout I was ready to put up the shelf. Having that handy goes a long way when you’re busy cooking.
Installation
You really don’t “install” this shelf, but you do have to make sure the magnet is fully stuck on the side of the fridge. In this case, it involved a thorough cleaning with the infamous “scrubbing bubbles.”
Bet you didn’t know you could do that, did you?
Wiped and scrubbed it clean, then put the shelf on it.
TA-DAH!
Being Careful
Admittedly, I only put a few things on it at first to see what it would hold. But once I was satisfied that I could put what I wanted on it, I put more:
Isn’t it FABULOUS???
Just like the original shelf, there’s a bottle of Chipotle Tabasco, as well as some Cajun Land Seasoning that I like. Unless I buy another one, the rest will stay on the other side of the room.
What does BF say? “I’m waiting for it to fall.” Thanks, Honey.
The Company
Yamazaki Home has been in business for 100 years, and has only been branching out to other countries recently. They’ve been in the US since 2014, but apparently only crossed my radar on Instagram in May. The company utilizes the Japanese minimalist approach to home goods that are practical, useful, as well as stylish.
In other words: there is no frou-frou, schlock, or kitsch here. Everything WORKS.
Some lifestyle bloggers are calling it “The IKEA of Japan” for its similar approach to home goods. This post from Gear Patrol is the most recent blog I’ve found.
While Amazon and Wayfair do carry many of their products, the newest of the new is only available on their company website. Their website is worth checking out if you’re looking for something you can’t find anywhere else–like IKEA.
Their blog is called “Yamazaki Stories,” and features things like this international-ingredient version of coconut cake. Fortunately, there is an Asian grocery store in Baton Rouge that I have yet to investigate, so I could actually get some of the more unusual ingredients there. Of course, the cake is on the company’s very own cake stand.
You can find Yamazaki Home on:
Follow one or all of their social media accounts so that you can be notified of new products, flash sales, and more.
Now, Yamazaki Home’s items are very well made, judging from what I see online and the Plate shelf. They are also more expensive than IKEA products but are made to last a long time.
Costs
The Plate Shelf runs $20, although, admittedly, I bought mine from their website during a 20% off sale in May. I’m sure there will be more in the Casa de Rurale from Yamazaki Home in the future, even if it isn’t their most expensive stuff.
This other magnetic kitchen rack could very well be next, and this little stackable shelf might be useful in the kitchen or other places throughout the house. This self-draining soap dish is probably going to show up in the bathroom as well as the kitchen one of these days–and maybe one in the garage sink for BF. And I do like this butter dish.
Note that there is also a company called Yamazaki that produces a high-end range of flatware. However, Yamazaki Home is not the same company.
Coming Soon
Remember my cookbook review of The Southern Keto Cookbook just a couple of months ago? Guess what? Emilie Bailey, aka, The Texas Granola Girl, is about to release her second cookbook, called The Ultimate Simple Keto Cookbook: Easy Ketogenic Diet Recipes. It’ll be released on July 13th, but your faithful blogger was kindly gifted a preview copy–and I’ve been using it! So I’m hoping to make a couple more recipes this week and include them in my review. I’ll also be leaving a very positive review on Amazon, because so far, so good.
Oh, yes, I’ve found one recipe so far that uses turnips. No comment.
Our pantry also needs a clean-out and reorg, and that will also be part of an upcoming blog post. BF just sees stuff he doesn’t understand wonders, “why do we need all this?” More in the blog post.
Happy dining!
SPAM! This isn’t junk email. It’s all about that ubiquitous canned meat.
Hi, again, Dear Readers:
In my writing adventures, I learn about all kinds of neat things. Technology, law, current events (whether I want to or not) and I write about them for other people. They pay me for this, although I need to get faster at it so I’ll have more time to blog about stuff that matters.
I also have a thing for vintage cooking stuff–ads, recipes, etc. It’s not that I want to make things like a Jell-O mold that looks like an aquarium, mind you. I just enjoy putting them on Facebook to make people say, “EEEEEEWWWWW!!” (You wouldn’t believe what they used to put into a Jell-O mold and call a “salad!”) But, admittedly, there’s a strange enjoyment from seeing what used to pass for “gourmet.” You’ll see some of them in this post.
On the healthier side, there’s news to report, especially if you like tortillas and wraps. But today, I wanted to have a little fun.
Healthy Options
You may be wondering why grocery stores have more “specialty health foods” than before. Things like Caulipower pizzas and other treats, gluten-free cakes, and brownies from baking stalwart Betty Crocker. There’s a good reason for it.
Multiple companies are trying to reinvent flour-based foods for a health-conscious consumer, and those with specific health concerns. And the way it starts is because frequently, it’s a necessity for one person.
In the case of Caulipower, it’s because founder Gail Becker had two sons who were suddenly diagnosed with Celiac disease. When she tried to make cauliflower pizza on her own, she wasn’t successful. So she sought to create the frozen cauliflower pizza for others who wanted it. Today the company sells a range of alternative processed foods around the country, including Walmart and Winn-Dixie. Forbes has an interesting article about Gail Becker and how she got started.
Egglife Wraps
Now comes the company Egglife, which aims to re-invent flour-based tortillas. You can buy Mission Tortillas that are “low carb,” but they frequently come with. . .wait for it–wheat flour. So they’re not gluten-free. That’s no help!
Egglife’s products include six different types of wraps made from cage-free eggs. Like Caulipower, founder Peggy Johns had to cut carbs and sugar for health reasons. They’re found in the refrigerator section and have just launched in Walmart. If you want to get something in front of the majority of Americans, that’s where you put it. So I’ll be looking for them soon and trying them out here at the Casa de Rurale with a full report.
The Definition Of Spam
Do you eat SPAM? Do you know anyone who does? I do–BF eats it. But until I met BF, I’d never met anyone who eats the stuff. Except maybe during a temporary emergency. If you’re in a shelter and the hurricane is blowing down the trees around you, you’ll likely be hungry for anything, and “special dietary needs” can go right out the window. But I digress.
Because Spam goes with anything!
A couple of years ago, a client asked me to write about something called SAP. It’s a computer operating system that has both fans and detractors and elicits reactions from joy to despair. The reaction you get will depend on who you talk to about SAP.
I haven’t had the opportunity to learn SAP (stands for Systems, Accounting and Production), but if I had, I might still be living in the Houston area. Anyway. . . .
Deciding The Topic
While talking with this Manhattan-based client, I said, “It sounds like SAP is the Spam of IT.” He laughed and said, “that’s exactly what it is!” But they make their bread and butter with it (pardon the pun), so we didn’t want to be too critical. Here’s the article I wrote if you want to read it.
I really doubt any Mexican restaurant would serve this.
But then I started thinking about. . .SPAM. It’s always in the grocery, but yet, “nobody” eats it. Really? I decided to do a little research.
History And Origins
Spam was created by the Hormel Company in 1937. There are some differences of opinion on the naming convention, but it either stands for “spiced ham” or “something posing as meat.” I guess it’s all in who you talk to. The US forces during WWII called it “ham that failed the physical.” This was not a compliment, as anyone at the company at the time could tell you. Spam was included in military war rations because it has a shelf life of approximately 9,724 years. A soldier far from home could eat it anywhere, hot or cold, right out of his or her backpack.
It was one of those foods that “thrifty housewives” knew would stretch their food budget like a rubber band. And so, recipes like this showed up frequently in popular media of the period:
Isn’t it DELISH?
I did offer to make this vintage culinary delicacy for BF. He loves lima beans and Spam. Apparently, having them together like this isn’t as appealing.
Spam was also purchased by governments worldwide to add to their own military rations during WWII. Nikita Kruschev was once quoted as saying that if it weren’t for SPAM, they would have lost the war a lot faster.
Hormel, today, produces approximately 44,000 cans of this stuff per HOUR, every day. That’s not an exaggeration, that’s their own estimate. You know quality control keeps track of these things, right?
Spam Consumers
So who is actually eating SPAM? Besides BF, of course. One word: Asians. No kidding. SPAM is extremely popular in Asian American cuisine as well as Asian countries.
- In South Korea, Spam is a Luxury
- In The Phillippines, Spam has a similar status and is now a staple
- Hong Kong enjoys Spam most often for breakfast and lunch, and one company has created a vegan version only available there.
Spam became a symbol of American generosity after the war, and also kept people from starving in many of these countries. Agriculture took a long time to return to these smaller countries, so the easily transported cans of ready-to-eat protein helped them considerably. Today gift boxes of Spam varieties are a highly coveted holiday gift in Asia.
Hawaiian Spam
Another place it’s popular: Hawaii.
Source: South China Morning Post
Not a joke–they even have even restaurants on the Islands dedicated to cooking and serving dishes made with Spam. Part of the love of Spam had to do with it being sent to the detention camps for Japanese descendants between 1941 and 1945. That’s why there are so many Japanese residents in Hawaii. It’s a sad part of US history for sure, but Spam love was one small good thing that emerged.
Post-War Spam
The company changed direction and began marketing the product to post-war American housewives who were now cooking for husbands and families in the 1950s.
Oh, YES. . . .
But because so many GIs ate it during their time in the US military, Spam’s pre-war popularity didn’t return. Still, Spam remains a best-seller stateside and quickly went on to gain a foothold in the Asian marketplace.
If you’re old enough to remember the original Monty Python, you’ll remember the skit about the restaurant that served nothing but Spam recipes. The sketch also came out of Britain’s recovery after WWII and the part Spam played in it, much like Asia’s. However, British agriculture returned quickly as did the US’s. There are also a few US restaurants that serve it. Comedy predicts the future!
And yet, when Americans like me think of Spam, the first thought is, “EEEEEEWWWWW!!” Others, like BF, adore it. Go figure.
Recipes
No–I’m not going to tell you I’ve eaten or cooked anything with Spam. That’s BF’s job, not mine. Usually, though, he goes for a “Spam sandwich.” I’ve also met people who will fry it up in a pan. I’m not one of them.
If the idea of cooking with SPAM appeals to you, their own website has a separate page of over 100 recipes available, such as:
- Sriracha Benedict
- Pasta Carbonara
- Panini (a grilled Italian-style sandwich)
- Poke’ Bowl (if you don’t know what that is, here’s a non-Spam primer)
- Musabi Crunchy Roll (similar to sushi)
Can you see me crafting these gourmet Spam recipes for BF? How about this one:
If people really ate this way in the 1950’s, that explains a lot, doesn’t it?
No, me either. I can hear him now: “Stay ALERT! Stay ALIVE.”
Thirteen Varieties
In the modern (food) world, one variety of anything is usually not enough. During a visit to our local Rouse’s, I saw some of them:
A great variety to choose from, including competitor varieties.
On the left, you’ll see a knockoff version. Our local Walmart also carries several types SPAM. The company actually makes 13 varieties, but I don’t know if all of them are available around the US, and in this part of Louisiana:
- Classic
- Lite
- Less Sodium
- With Real Hormel Bacon
- Oven-Roasted Turkey
- Hickory Smoke Flavor
- Hot & Spicy
- Jalapeno
- Teriyaki
- With Portuguese Sausage Seasoning
- With Tocino Seasoning (I have no idea what that is!)
- Two different sized packages with classic Spam
Somebody is eating Spam in this country, even if they won’t admit it. And yet, with all the variety presented, BF won’t eat anything but the original.
BF Loves Spam
Well, of course, he does! That’s why things like lentils, quinoa, Waffled Falafel, and Overnight Oats are so foreign to him. (Aunt Ruth is still laughing at my description of BF’s first taste of overnight oatmeal.)
BF grew up eating Spam, I didn’t, so that explains some of the disparity. But you won’t be seeing this around here anytime soon:
Can you imagine? No, me either–because it was 1946.
When I showed this ad to BF, he was quite interested in all three of these. He’s welcome to make them for himself. Thankfully this “cutesy” form of advertising has given way to more genuine styles, mostly, and with SEO (search engine optimization.)
All You Needed To Know
I hope you enjoyed today’s blog post; it’s been sitting in the draft folder for a while. If you really like the salty, cold canned meat, go for it! BF does, frequently. And now you know about the incredible variety of multicultural recipes that start with a simple can of Spam.
Of course, you can find plenty of recipes and information on the Spam website. There is also a gift shop for Spam merchandise and some cans. Some varieties of Spam are currently in short supply. But you can purchase Spam temporary tattoos, posters, magnets, postcards, T-shirts, Polo shirts, golf bags, and other quality merchandise that you didn’t know you needed. Want to learn more? Check out the company’s FAQ page.
At The Casa de Rurale
We actually have one or two cans in the kitchen somewhere. BF cracks open a can when he just doesn’t know what he wants for dinner. Sometimes it’s because he is in a place where food is being served that he doesn’t quite understand. He just takes his Spam sandwich and goes into a corner until it’s all over. Or, on rare occasions, I’m that mad at him that I let him feed himself, and he’ll find his way to a can.
One thing that worries me–if I go first, and I’m not there to make BF a healthy dinner, is he going to spend his days eating cereal for breakfast and Spam other times? Oh, well–if I go first, I guess it has to be up to him to eat healthily. I hope he’s learned a few things in the time I’ve been here.
Enjoy!
Dash kitchen products–they’re small, cute, functional, and in stores around the US. Are they worth it?
Hi, again, Dear Readers:
On the heels of four weekly blogs. . .I’m on a roll! Good thing, because I have more to tell you about.
Cow Road Is Repaved!
Recently I got a call from Miss H, asking for some “senior tech support.” Miss H and her husband T live on the other side of what I call Cow Road, and that’s how I get over there. They’re nice people, and I’m happy to help on occasion.
When Miss H called, I got a huge surprise. But first, a previous picture of the lovely Cow Road, taken right after I moved here in 2016:
Lovely, yes?
After the August 2016 flood here, the normal road to get in and out of town was closed because of a broken bridge. You couldn’t get to the Casa de Rurale from there. You had to go around the “long” way, which was Cow Road.
Now, the thing about Cow Road is that while I was in Houston, my long-term plan was to move out of Harris County and into a more rural area like this one. But there’s an old saying, “man plans, God laughs.” Yeah, it was like that. When I said I wanted to move out of Harris County, this was not what I had in mind. I’ve adapted as best I can, but I still get funny looks from people here.
Take a look at the road in this picture:
Farther down, near the cows.
Don’t drive too fast here. Well, you couldn’t, anyway, not without serious damage to your vehicle. But for several months after I moved here, going into town required us to go bumping and grinding down Cow Road to get to the other road to get into town.
Then when I got the call from Miss H a couple of weeks ago, I took off and discovered:
It’s PAVED!!
No kidding, after all these years, they paved Cow Road.
Such a nice ride now
No more bumping and grinding when I take that road to either H&T’s place, or to pay the water bill (which I normally do online.) I couldn’t believe how smooth the ride was, and it takes a lot less time to get to the other side. This is primarily because you don’t have to beware of multiple holes that will take out your oil pan, kink up your chassis, flatten a tire or even knock your transmission off.
That’s Not Really The Name
Although there are signs with the legal name of this parish-owned street, there’s a specific reason why I call it Cow Road.
When I first got here, nobody, including BF, told me the actual name of the road. There were also no signs anywhere, not that I saw. Turns out there was one, and not in the most obvious of places.
While describing the drive one day, I said to BF, “then you go down Cow Road. . .” He smiled and replied, “I think you’ll find that it’s called something else.” Well, with no street signs anywhere, what am I supposed to call it? Especially since I had just moved here and didn’t know where I was. So, I’ve been calling it Cow Road ever since, and so does BF unless I’m not around.
In case you’re wondering:
The cows are still there
And still, they don’t care about anyone who gets out of their vehicle and takes their picture.
Instant Pot Update
Remember when I said I bought the “latest and greatest” when I bought my IP? Well, the Duo Evo Plus can no longer be called that. It has been discontinued by the company.
In an email this weekend from the Pressure Cooking Today blog, there’s a new Instant Pot for 2021. It’s sleek and black, unlike previous models. It looks a bit like Darth Vader. The Instant Pot Pro is the newest and latest model for home cooks to use, incorporating updates from mine.
This newest Instant Pot incarnation costs about the same as the Duo Evo Plus. The biggest change is the ability to create five pre-set cooking programs in addition to the built-in menus (which I haven’t yet used anyway.)
The control panel is pretty much the same except for the new pre-sent buttons. The menus have been consolidated; instead of “poultry,” it’s now called “chicken.” Apparently, the “start” buttons aren’t standard on previous IP models, only starting with mine. So they remind you to press “start.”
If you’re considering an Instant Pot after reading my long post, know that the newest IP is the sleek, black Instant Pot Pro. The Duo Evo Plus is now known as an “IBM Selectric.” That’s an electric typewriter that most of us learned on before there were laptops and iPads. In case you’re one of those kids that have never seen one before.
Just last week, I finally printed out my owner’s manual for the Duo Evo Plus, put the pages in plastic page protectors, and put the whole thing into a binder:
Just in time for it to become obsolete!
At least I have it in the kitchen now.
First The Disclaimers
Amy’s Note: this is not a sponsored post, but does contain my Amazon affiliate links as described at the bottom of each post and page. All opinions are my own, except where noted. Although I’ve researched the subject matter with readily available online information, I did not contact anyone with the Dash Company.
Additional Note: although these mini appliances are cute as a button, they are NOT toys, and children should not use them without proper supervision. The risk of burning little fingers–or any fingers, for that matter–is real, and we don’t want to start our day at an ER or a burn unit. So please exercise proper caution, especially around the little ones.
Dash–The Tiny Appliances
So, for the last few years, I’ve been seeing these cute little appliances in Target, Bed, Bath & Beyond, and a few other places. Finally, one day, I bit and bought. Then another. Then another.
The first Dash product I bought was the thing that makes hard-boiled eggs quickly and easily:
Fast and easy hard-boiled eggs
The cup that measures the water has a small pin in the bottom. Use that to put a pinhole in the widest part of the egg. Measure the water and pour it in, plug it in, put the lid on (don’t seal it), and touch the button. When it makes its little noise, turn it off, unplug it, and dunk the eggs in ice water to stop the cooking process. Tah-dah! Hard-boiled eggs with little effort.
You can boil eggs in the Instant Pot, but I have not tried it myself. But with this little doodad, I can leave the IP in the cabinet. There is another model that does a full dozen hard-boiled eggs.
Making Eggs
It’s simple technology–water on a hot plate. No kidding, that’s what’s under the rack. This picture from Amazon’s website explains it easily:
Source: Amazon
Additionally, you can make poached eggs with the little split tray, or a two-egg omelet with the other one. Both sit atop the egg rack, not directly on the hot plate.
The first job is to pour water into the hot plate. The amounts are on the side of the cup, but I usually go to the top-level amount anyway. I’ve had little omelets come out half-cooked, and I had to microwave them to finish.
Put the top on, press the button and you’ll have nice cooked eggs shortly.
Waffle And Other Tiny Makers
I tried to resist, but couldn’t, when I found Dash’s little pumpkin waffle maker in our local Dirt Cheap last year for just a couple of dollars. I found one more, and have bought two others elsewhere:
My “collection!”
I still want to get more, because there are so many designs. These are so hard to resist, they’re so cute. Making little waffles that are just enough for you or someone you love. Who could resist?
Seasonal Waffles
The company has a range of these little waffle makers to use all year long, including this one for Halloween:
Scary!!!
I managed to get the red heart-shaped one before Valentine’s Day this year, but you know what happened there. My mini waffle maker collection also includes a flower design, but I’d like to get more of the different seasonals.
Dash’s newest design is the Star Mini Waffle Maker, which I may try to find soon for the 4th of July.
I did make BF a couple of tiny waffles using a bit of math and his favorite pancake mix, but he wasn’t terribly impressed. Even with a pumpkin on one side.
Egg Bite Maker
I bought this because I wanted to make the egg bites easier than using the Instant Pot. Well. . . .
They’re readily available now.
They weren’t at Target at the time, so I waited until I was going to Mandeville and stopped at BBB. I used a coupon, brought it home and used it.
It’s cute, like the rest.
You use these little cups:
Like this
The cups sit in a little water, and the water heats up, much like the other egg cooker. However, unlike the Instant Pot bites, these are about half that size:
They’re silicone, too
I think they’re smaller than the ones you get in Starbucks, too.
All the products come with an instruction manual and a little recipe booklet.
Well, I tried it:
I made them the same way I did in the Instant Pot, with bacon and cheese and all that, but. . .they took a long time to cook, and they’re so tiny. And you have to keep refilling the cups and the water and starting over until you’re done.
Too much trouble.
I guess if I hadn’t tried the IP first, I would have been OK with it. But ultimately, I returned it in favor of the IP. This is good for someone who doesn’t have an IP or doesn’t want one but loves the egg bites.
Dash Tiny Ice Cream Maker
For many years–at least 12–I’ve had this Pure Indulgence ice cream maker from Cuisinart. I should make ice cream more often but just don’t. This makes two quarts, and I certainly have containers for the ice cream. I just don’t seem to get around to it as I would like.
But if you want a little ice cream tonight, Dash has you covered with this:
Isn’t it cute?
The My Pint Ice Cream Maker will make you just enough for this evening if that’s all you want. The bottom part is the “freezer bowl,” and must be frozen for 24 hours, just like the bigger one. Of course, if you make a recipe of ice cream that goes into the bigger machine, you’ll only be able to make one pint at a time in this one. So that’s an issue. Especially if you use the recipes in the booklet.
Similar to the Cuisinart, the dasher goes through the ice cream mixture. But in this one, the little motor sits on top and turns the dasher. The base doesn’t move. When the motor slows down, the ice cream is done.
Very small.
There’s even a cup and spoon so you can enjoy your ice cream right then and there!
I did make some ice cream when I brought it home, but I keep forgetting that I have it. Just to make some that night, I mixed some heavy cream, vanilla, stevia liquid, and some sugar-free chocolate chips and ran it. Came out good, and even BF liked it. He only had a spoonful, though.
This part goes into the freezer for 24 hours. (I had to rinse out the collected ice first.)
Oh, and despite its affordability:
Not bad for an ice cream maker. The Cuisinart is three times this much.
I did manage to get it marked down at our local Dirt Cheap. I had to read the little manual to find all the parts, which were scattered on the shelf. Took it to the testing table, plugged it in, and it worked. Cleaned it when I got it home and stuck the cup in the freezer.
The Dash Range
Now, of course, Dash makes more types of mini-makers, including:
- Grill
- Griddle
- Waffle bowl maker
- Bundt cake maker
- Rice cooker
- Pie maker
- Pizzelle maker
- Donut maker
- Mini electric skillet
- Mini toaster oven (with very simple controls)
- Dog treat maker (I should get one of these, their recipes use ingredients you already have)
- Waffle stick maker
- Omelet maker
They also make full-sized appliances as well as accessories, like these I found at Dirt Cheap for the little air fryer:
We’ve used these in the air fryer, they fit perfectly.
I need to get a few more of these mini-makers, especially since BF likes donuts and pies.
Chaffles
So if you don’t eat waffles made from flour and whatnot, the mini-waffle makers might just collect dust. Or you can make something sweet like these GF Peanut Butter Heart Waffles.
I’ve mentioned chaffles before, but they’re great anytime. That is, if you like eggs. If you don’t, well, this won’t apply to you. Chaffles are cheese and eggs mixed, and are quick to make in these tiny waffle wizards.
And why not?
But Dash’s mini-waffle makers can make delicious waffled food just like the bigger ones, but in smaller amounts. if you’re doing the ready-made pancake mix, just divide it down to what you need.
Many people also use chaffles to make breakfast sandwiches. And why not? Make your two chaffles, put some cooked bacon, sliced ham, sliced avocado, more cheese, or other delicious things in between them, just like you would with any regular English muffin. Then wrap your paws around it and eat like any two-fisted sandwich you can get out of a drive-through window.
I may have mentioned this before, but you can find several recipes for chaffles on Dash’s recipe page, as well as places like Pinterest and Instagram. There are also Facebook groups just for people who love chaffles.
Why Make Them Small?
Remember that although I embrace cooking large amounts to eat during the week or freezing for later, not everyone does. BF eats something once, maybe twice, and that’s IT.
Let’s examine some statistics: as of 2019, there are more than 36 million people living alone in the United States. You probably know someone who lives alone by choice (that was me) or because their life situation has changed. Not everyone wants to live with someone else, for whatever reason.
Off the top of my head, I think of:
- The GER and The E Man, both widowers
- Aunt Ruth, a widow herself
- Neighbor E, who never married
- LK, a Buddhist friend in the Houston area who also never married
- RW, the lady next door, a divorcee
- Several other former neighbors at El Dorado Trace, including Neighbor J upstairs and TM, the lady next door to him.
- Many people we know locally and throughout the area
BF and I were living alone (separately) until I moved from Houston into his house (and changed his world around) in 2016. As I told him recently, “man was not in the plan,” meaning that before he came along in 2015, I had no plans to be “with” anyone again. That was my choice. El Dorado Trace had a lot of single women living there at the time, and probably still does. Some are owners, more are renters like me. Many are probably still living alone, even if they have a significant other who lives elsewhere.
Those Who Live Alone
Remember too that not everyone living on their own has a house like the GER or a fabulous two-bedroom condo as Neighbor E has, with a suitable kitchen. There are also:
- College students in dorms don’t have room for a full-size anything
- People just out of college who are working a new job and living in their first apartment
- Young people who move out of their parent’s place and into a garage-style or efficiency apartment
- Full-time residents of “tiny homes,” “fifth wheels” or other smaller accommodations
- Folks who are recently separated or divorced, living in a smaller place after moving out of the marital home
- People who are downsizing, for whatever reason
- People who are starting over after losing their home to a disaster or other life-changing event
- RV travelers, part-time or full-time
- People living in “senior apartments” or assisted living facilities, with very small kitchens and little space
- Vacation rentals and AirBnB places
In places like LA, San Francisco, and NYC, if one can afford a place on their own, it isn’t very big. Texas is also getting to that point, leading to people moving far outside of the city into the outer suburbs and rural areas.
When I was looking for a place to live to move out of the GER’s house, I looked at one interesting place in the Medical Center, a neighborhood in the Inner Loop area of Houston. It was a one-bedroom, three-story house. The kitchen had no oven, only a stovetop, with not a lot of room. There were lots of stairs (I was in my 40’s then.) Appliances like these would have been perfect for this little “kitchen closet.” The bedroom was on the third floor. So how was I going to get a bed, dresser, nightstand, and other stuff up there? Well, I didn’t–I ended up at El Dorado Trace, on the ground floor, with a fireplace and a breakfast bar, for 12 years.
With so many people living alone in the US, as well as people who want to eat better, there’s definitely a market for these smaller appliances.
Bigger Dash Appliances
Dash also has a range of full-size appliances that are available in Bed, Bath, and Beyond as well as online:
Twice the size of mine.
But if you want a larger model, they have you covered there, too:
This is a bigger version of their air fryer.
They also have a six-quart air fryer, as well as accessories for each size like the ones I mentioned earlier.
Like popcorn?
I haven’t tried this one, but the company has two types.
And if you need a little extra cooking space one day:
I’ve not tried this either.
Fancy a cuppa? Or are you looking to make oatmeal, pasta, or something else quickly?
More quick cooking
I have a kettle for boiling water, but not one like this. For someone in a small place by themselves, this 110 cooker could be just the ticket for a faster breakfast or late-night meal.
Other Specialty Appliances
Dash also has more full-size appliances like:
- Mixers
- Bread makers
- Blenders
- Toasters and toaster ovens, including this cute and simple mini
- Kettles just for boiling water
- Full-size waffle makers
- An iced coffee maker that steeps faster, in as little as five minutes
- A fondue maker (welcome to the 1960s!)
- A food dehydrator
I received The Complete Dehydrator Cookbook by Carole Cancler from Callisto last year. Oh, boy–I was ready to start dehydrating. There’s a recipe for almond-flour based Double Chocolate Biscotti on page 197 that I just want to try first–I love biscotti. But when I showed BF the book and discussed getting one, he laughed and said, “that’s OK, I had enough dehydrated food in the Navy when I was overseas.” Darnit.
It was worse when I got a few books on aromatherapy. He had me laughing so hard I couldn’t breathe.
The Sincerest Form Of Flattery
Let me just admit that these appliances do, indeed, remind me of Suzy Homemaker appliances. Especially ones with the aqua color.
I also admit that when I go to our local Dirt Cheap, one of the things I’m looking for is anything from Dash. Somehow, I just don’t think many people around these parts are familiar with the company or see a need for their unique products. (You know, I haven’t been there in a while, but might visit this week.) But now, others have gotten into the “mini-maker” act.
Although Dash products haven’t appeared in our local Walmart–or any we’ve been in–Club W has been carrying a knockoff line of some of Dash’s most popular products:
Just like the original, yes? (Probably not.)
Craft chain Hobby Lobby has also gotten on board with the smaller specialty appliances. They do carry some Dash products, but also the Nostalgia brand like Walmart, as well as another brand called Bella. They also have a few Star Wars products, like a Baby Yoda Waffle Maker, and some small character slow cookers as well.
The Company
On Dash’s About Us page, they explain:
We believe that taking small steps every day to live a healthier life can have a big impact. And that the best path to wellness is eating whole, natural foods. At Dash, we make products that make it easier for you to prepare and eat real food at home so that you can feel your best. In the store, in your kitchen and online — We give you the tools and the support to make delicious healthy meals.
That’s what living unprocessed is all about.
Their social media pages, particularly Instagram, have all kinds of posts, including videos from a lady calling herself “Ms. Dash.” Is she the person behind the company? I don’t know, but she is always cooking up something delicious and making videos of it for everyone to enjoy. They also have a YouTube channel with videos dating back 8 years for so many of their products. And it looks like this year is Dash’s 10th anniversary. Has it been that long?
The bottom of the box has this cute saying:
They do have a sense of humor
The company’s fun vibe runs all throughout its website and social media channels. They encourage people to cook for themselves, which I’m sure has been happening more in the last year or so. Their web page for their waffle makers has a title tag that says, “Waffles are like pancakes with syrup traps.” Isn’t that the truth?
Their tag line, “unprocess your food,” encourages people to cook for themselves, however simple. You’ll see a number of vegan and vegetarian recipes demonstrated by “Ms. Dash,” as well as learn how to use some of their appliances when making recipes.
Ready To Go Mini?
Dash’s products are all produced with one idea: to make cooking easier and more enjoyable. Their smaller products make cooking for one or two easy without turning on the stove, and the larger products accommodate families.
All of the mini-makers make great gifts for graduates, aspiring cooks, or anyone with a sense of humor. Families with children can use them to teach cooking (with supervision, of course–they’re not toys.) And those living single can cook for themselves easier with smaller appliances.
So far, I’ve found them to be great little products that work well and deliver on their promises. I don’t have each and every one of them, but I will be buying more over time in the future. Yes, even that dehydrator. I don’t know about the fondue set yet.
Happy Cooking!
Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.
Hello, again, Dear Readers:
Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.
R2D2 And Cauliflower Rice
In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:
Isn’t it cute?
I just happened to look on Etsy and found it. Becky has a wide range of them.
“These aren’t the droids you’re looking for.”
I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.
Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.
POW!
I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me. BF was in the living room and saw the flash. I showed it to him, and he said, “well, you got your money’s worth out of it.” We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.
If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.
Cauliflower: The “New” Vegetable
So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.
This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.
What Is Cauliflower Rice?
Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.
I’ve found these recipes in a search on The Pioneer Woman’s website:
- Another version of Cauliflower Rice
- Similar to mashed potatoes, Cauliflower Mash
- Cauliflower Pizza Crust
- Mac & Cheese with cauliflower instead of pasta
- Brownies of Cauliflower? No kidding, haven’t tried it myself)
- Air-fried Buffalo Cauliflower bites
Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.
You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.
Basic Cauliflower Rice
I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:
You don’t have to do it yourself–it’s available ready to cook.
I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:
You might think it’s white rice, but it isn’t.
It’s still raw cauliflower, of course, but it cooks quickly.
See?
Cooking Cauli-Rice
To make cauli-rice as a side dish for nearly anything, it’s really simple:
The setup
Heat your pan on medium-high, then add in the oil and butter:
Melt the butter in the oil like so.
When it’s melted completely, add in the cauliflower rice:
Here we go.
Stir it around and add in some salt and pepper:
Grind it fresh or from a jar.
As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:
Cook it until the cauliflower is just softened:
It doesn’t take long
And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.
Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.
Low-Carb Mexican Cauliflower Rice In A Skillet
This dish was almost as easy as making regular cauliflower rice.
The setup
So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.
I get it when I can.
I did just a little prep work to make the cooking process easier, as I always try to do:
It’s worth the trouble
Since it’s Taco Tuesday, there is the appropriate cheese:
This is easy, but you could use plain cheddar too.
The Process
Start browning your ground beef:
Just like you would if you were making tacos
Drop in the chopped onion and bell pepper:
Now cook for a few minutes until they soften and the meat is no longer pink.
Add in the taco seasoning:
If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.
Step Two
Now add your chopped tomatoes:
And the cauliflower rice:
Stir a little, then add the half-cup of chicken broth:
Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.
Cheese!
Now take that cheese and sprinkle it on:
Almost there
You should have enough to cover the top:
Now put a lid on it until the cheese melts:
And dinner is served!
Meat. Cheese. Taco seasoning. Cauliflower Rice. Any questions?
You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.
Dinnertime!
Not the neatest picture ever, but it was delish. I don’t care what BF says.
New rule of thumb: do NOT tell BF what’s in it until he tries it!
If you’re interested, Carolyn Ketchum also has some additional recipes for cauliflower rice on her website. You can read more about Carolyn on her About page.
New Taco Tuesday Options!
Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.
Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.
Enjoy!
Pot Roast in the Instant Pot. Yes, it’s possible for dinner tonight. I tried one from a fellow blogger and it’s pretty good.
Hi, again, Dear Readers:
So, piggybacking on the last post about the Instant Pot, I’m reporting on a recipe that a), I actually made, and b) BF actually liked.
If you ask him about what he’d like for dinner, the answer is usually “meat & ‘taters.” Just like that. I’ve made many variations on the theme, but this time, it was strict. Pot roast with carrots and potatoes, and one surprise ingredient. Amazingly, for a change, he actually liked it.
Lots to tell, so let’s get started.
RIP Alvin Calhoun
A couple of years ago I was fortunate to be able to introduce you to this nice man when we went to Mr. Earl’s Awesome New Year’s Party:
The man, the myth, the legend!
Alvin Calhoun made some awesome barbecue, and you would not be looking for sauce, either. (Read the previous post to find out what I mean by that.)
We found out a few days ago that Mr. Calhoun had advanced-stage prostate cancer. He passed away the very next day. His children announced it on Facebook.
BF had tried to contact Mr. Calhoun this week, because he was going to bring some motor parts over to him to work on. That’s when BF found out about it. We had no idea he was ill, nor that he was in ICU at the time. I only got to chant for him once, because I had no idea he needed me to.
Although BF saw him again after the party, I didn’t, but never forgot him. He remembered me (and my red hair) and sent home some delicious ribs and things for us to enjoy for dinner one night. I thanked him later, I think on FB Messenger.
This picture will be printed up and framed soon.
Son Davin Calhoun will continue their company Calhoun Performance that’s based in Baton Rouge.
This was a very nice man, and we are both saddened at the news. Mr. Calhoun was well-liked by so many, and won’t be forgotten. Thank you for the delicious memories, sir.
SPAM!
No, not that stuff in the can–the digital kind.
If you were the unfortunate recipient of this site directing you to one where you “won a prize,” I apologize. Somehow, the site got hacked, but it’s fixed now. Seems that somehow there were extra plugins I wasn’t aware of, but are now gone. The ever-vigilant Banana Rat found them and removed them quickly, and you shouldn’t see that again.
Don’t worry, I changed the website’s password too.
Blue Kitchen
I subscribe to a number of food as well as other types of blogs, many of which I mentioned last time. Blue Kitchen is written by Terry Boyd and his wife Marion, longer than me–since 2006. While my theme is:
Because good food deserves to be passed around.
Terry & Marion’s is:
Good Food. Great Stories. I Swear.
As you’ll read in their About section, when things go off the rails–like they do here–the air “turns blue” with, shall we say, colorful language. It happens more often than I admit to. The Boyds haven’t–to my knowledge–detailed the “blue” thrown about in their kitchen in any blog I’ve seen. Just know that I’m being polite when I don’t discuss what is occasionally said in the HeatCageKitchen. I don’t want to get blocked by my own hosting provider.
Based in St. Louis, Terry describes himself as I do, as an “amateur chef.” There’s the fabulous and complicated recipes you see in books by famous chefs, and then there’s dinner you’re making this evening. Terry and Marion focus on the latter, because you always have time to think about the former another time.
Pot Roast In The Instant Pot
As I alluded to last time, pot roast is one of the things that an Instant Pot, other pressure cooker, or a slow cooker works well to create. The super-heated water cooks things much faster, so even a larger cut will cook in less time. This smaller cut cooks in under an hour if it’s not frozen.
When their post landed in my email, I figured this would be a good thing to try. I have a new habit of *not* telling him what I’m making for dinner, but that eventually backfires.
When I said “pot roast,” BF was interested, so I made some. Unlike Terry & Marion, we are *not* trying to consume less red meat. But this was just right for us and one guest, another car-guy.
The setup
I know, it’s a lot of ingredients. However, much of it goes into seasoning the meat ahead of time.
So I bought a big roast and cut it in half. One half is still in the freezer.
Just about three pounds of meat.
Cut it in half and freeze the other:
Just like that.
Now season it.
Making The Dry Rub
Just like barbecue, there’s a dry-rub involved.
Measure and mix
Note that this is onion and garlic POWDER, not SALT. Big difference, and you’ll notice it if you make that mistake. Mix them up:
Real simple to do
Now just sprinkle it on:
Quick and easy
Don’t forget the other side, of course.
Terry says you’ll have more seasoning than you need, but I ended up using the whole thing. That’s OK. Onto the next step.
Liquid Ingredients
As I always say, READ THE RECIPE FIRST. Always. Or your kitchen will be turning blue as well. Ask me how I know.
So I measured all the liquids first:
It’s one of those “mis en place” prep things that makes it easier when cooking
Yes, that’s actually fish sauce, and yes, I used it. Obviously, it’s not much. That bottle is in that place in the fridge where BF won’t see it.
Chop Your Veg
And get everything ready for the pot.
Don’t forget the garlic!
Potatoes, of course;
I peeled a bunch of these little red potatoes
Cut them into bits
And put them here.
There’s also some onion involved:
Like you’d expect in a pot roast.
Now on with the show!
Cooking The Pot Roast
Using the saute’ function, heat the oil:
Just like that
Now sear the meat on both sides:
Side one
Flip it:
Now the other
Take out the roast and set it aside on a plate (and in the microwave if you have hungry dogs.) Now cook the onion and garlic, adding more oil if you need it.
Cook it long enough to come out like this:
Like that
Add the garlic in right at the end:
That’s the garlic we chopped earlier
Once the veg is cooked, shut off the saute’ function. Add in the liquids, which I mixed in the big cup to add at once:
Deglazing the pot
Scrape the browned bits off the bottom–that’s where the flavor is. Now add the pot roast, the bay leaves, and any liquid on the plate into the IP:
Just like that.
Finish the Pot Roast
Now add the carrots and potatoes:
Lookng more like a pot roast, isn’t it?
Use the pressure cook function to cook it for 40 minutes. When the cooking is done, leave it alone for ten minutes and then pop the pressure out.
Of course, I had company and forgot to take a picture of the end result. But if you read Terry’s page, you’ll see the finished product.
Marion describes the beautiful platter it’s presented on. I just took out the pot and brought it to the table. It was gobbled in short order, and there is one more “winner” recipe I can use.
Mississippi Pot Roast
When discussing “pot roast” and “Instant Pot” together, you will probably hear about a recipe called “Mississippi Pot Roast.” There are multiple variations of this recipe from wherever you find it, including:
- Corrie Cook’s version, which I suppose is somewhat a standard
- Jill Nystul’s version, “Vegas Meets Mississippi” pot roast
- Berge Central’s version, the inspiration for Jill Nystul’s
- Jen Fisch’s keto version, called Double Mustard–Dill Pickle Pot Roast
I have no idea if this is any kind of “Mississippi authentic.” Never lived in Mississippi and never heard of it until people started telling me about the IP. The thing is, these recipes all have one thing in common: pickles or pickled peppers.
And as I’ve mentioned before, that’s the one thing BF hates.
Serve him anything sour, tart, with lemon or lime, vinegar, sour cream, or tastes anything like pickles is an absolute “no” vote, every time. That lentil salad I made in Houston? He said if I’d served that on a first date, there wouldn’t have been a second one. (Had I known this. . . .) If he goes to a drive-through window and gets a burger, he requests “no pickles.” Frequently, he gets them anyway or the pickles were removed later and he can still taste them.
I told him last night that if his IP-enthusiast sister-in-law brought up MS pot roast yet again, he now had a reason to tell her “no thanks.”
In Terry’s version, there aren’t any pickle-y things. The fish sauce is very mild, it’s a small amount, so it’s not “fishy tasting.” That’s why I knew this would work.
Real Texas Chili In The Instant Pot
Last weekend I also used the IP for some real Texas chili.
Texas Granola Girl, to whom I also subscribe, has a recipe for Texas Keto Venison Chili on her website. (I have her book, and will review it soon.) I’d forgotten about it, and when I found the ground deer meat in the freezer, I remembered it. (Even commented on it, if you scroll far enough.) Well, I made it last weekend. And I liked it, he didn’t–no beans. I’ll have it all week.
First alteration: I cooked it in the IP for 20 minutes. Perfect.
Second alteration: NO BEER. It’s awful if you don’t actually like beer. I just addeed three cups of organic bone broth instead. Everything else was the same, half ground venison and half ground beef. No beans.
And BF didn’t like it, because it’s not what he thinks is “real chili.” I’ll explain.
Define “Chili.”
Last year, we went to BF’s Dad’s place up the road, where they were making what they called “chili.” They’ve been making it the same way since he was a kid.
What “chili” means to BF is some browned ground beef, a couple cans of locally produced red beans, (of course) and a packet of this rubbish from McCormick. It contains–what?–WHEAT FLOUR. Why?
To “pump up” the flavor even more, his Dad added BEER. (It wasn’t a fancy pilsner, either–it was cheap Michelob Light.) People here do not realize that beer is made from wheat. I always hope that when I tell people I don’t eat wheat that they mention it. But I nearly always get ignored, even when we go out to dinner.
When I questioned the chili’s unusual taste, I was told, “it’s beer; that’s his ‘secret’ ingredient.” Had no idea beforehand, or I would have had dinner at home. Thank heavens I had plenty of Tums on hand.
I just don’t eat over there anymore because I don’t like being sick all night. It happens way too often.
McCormick actually makes this organic version that is gluten-free. We’ve bought it many times, but of course, now we can’t find it locally anymore. He insists that making our own chili and taco seasoning isn’t as good as the packets.
I used to enjoy cooking.
Until Next Time
Alternately, you could let this slow cook all day and come home to a nice dinner, but the veg might be a bit mushy. Cooking becomes easier once you get used to using the Instant Pot. I’m always looking for new ways to make dinner, and this one happened to fit the bill.
Oh, and if you like eggplant, Terry & Marion’s latest post is all about it. YUCK! You can have mine, and BF’s too.
Whatever’s for dinner, Enjoy!
